Marinated goat’s cheese
Feeling the need to fight the goat’s cheese corner, I tried out this lovely recipe. It also uses the marjoram from the garden, which I remembered to dry this year.
[I found a great method for the marjoram. Having dried it outside over a couple of days, I then stripped off the stems (which is pretty easy if you go bottom up). I then rubbed the leaves through a colander, into a large bowl. The result was fine crumbs of herbs in seconds. It also worked really well with my mint.]
Marinating cheese in oil with herbs and other aromatics is simple and satisfyingly creative. Just add what you love. As long as you leave it to stand in the fridge for a few days, you can’t go wrong.
When you’re ready to serve it, take it out of the fridge and let it come to room temperature before serving. Count on a couple of hours for this.
150g log of soft tangy goat’s cheese
A scattering of dried marjoram
A handful of walnuts
3 finger-width strips of orange peel – use a potato peeler
1 fresh red chilli
Walnut oil or good quality extra virgin oil
Cover a plate with the marjoram and roll the cheese in it, then set aside in the fridge.
Roast the walnuts for 20 minutes in an oven preheated to 140C, moving them after 10 minutes to prevent scorching. Remove them from the oven and allow them to cool.
Slice the cheese into discs and place into a clean dry jar, layering the slices with the walnuts and strips of orange peel.
Tuck the chilli down the side of the jar.
Cover the cheese with the oil, place a lid on the jar and keep in the fridge for a few days to allow the flavours to infuse.
Serve as an aperitif.
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